Description
Indulge in the flavors of fall with these delightful No-Bake Mini Pumpkin Cheesecakes. Creamy and luscious, these individual treats are perfect for any autumn gathering.
Ingredients
Scale
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 3 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree
- 1 tsp pumpkin pie spice
- 1 cup whipped topping, thawed
- Extra whipped topping and cinnamon for garnish
Instructions
- Graham Cracker Crust: In a small bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Divide mixture among 12 muffin liners in a tin, pressing firmly for crusts.
- Cheesecake Filling: Beat cream cheese until smooth in a large bowl. Add powdered sugar, vanilla, pumpkin puree, and pumpkin pie spice, mixing well. Gently fold in whipped topping. Spoon filling over crusts, smooth tops, and refrigerate for at least 3 hours.
- Top with whipped topping and cinnamon before serving.
Notes
- For added texture, consider mixing in finely chopped pecans to the crust.
- Cheesecakes can be made a day ahead and stored covered in the fridge until serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 14 g
- Sodium: 160 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
